Description
Orecchiette Pasta with Sausage and Broccoli Rabe is a classic Italian main course combining robust, savory sausage, slightly bitter broccoli rabe, and al dente orecchiette pasta. Finished with garlic, red pepper flakes, and a dusting of Parmesan, this comforting yet sophisticated dish delivers a beautiful balance of flavors and textures. Perfect for weeknight dinners or entertaining!
Ingredients
Units
Scale
Pasta & Vegetables
- 12 ounces orecchiette pasta
- 1 large bunch broccoli rabe (about 1 pound), tough stems trimmed and chopped into 2-inch pieces
Sausage Mixture
- 12 ounces Italian sausage (mild or spicy), casings removed
- 3 tablespoons extra-virgin olive oil, divided
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (more or less to taste)
Finishing Touches
- 1/3 cup freshly grated Parmesan cheese, plus extra for serving
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add orecchiette and cook until al dente, about 10–12 minutes. Reserve 1 cup pasta water before draining.
- Blanch the Broccoli Rabe: While the pasta cooks, add chopped broccoli rabe to the pasta pot for the last 2 minutes of cooking. Drain together with the pasta and set aside.
- Brown the Sausage: In a large skillet or sauté pan, heat 2 tablespoons olive oil over medium-high. Add sausage, breaking it up with a spoon, and cook until browned and cooked through, about 6–8 minutes. Remove sausage from pan and set aside.
- Cook Garlic & Red Pepper: Add the remaining tablespoon olive oil to the same skillet. Stir in garlic and red pepper flakes, cooking until fragrant (about 1 minute; do not let the garlic burn).
- Combine & Finish: Add cooked sausage, drained pasta, and broccoli rabe to the skillet. Toss to combine, adding reserved pasta water as needed to create a silky sauce. Stir in 1/3 cup Parmesan, season with salt and pepper, and toss until everything is well-coated.
- Serve: Plate the pasta and top with extra Parmesan. Serve immediately while hot.
Notes
- Blanching the broccoli rabe with the pasta mellows its bitterness.
- Use spicy sausage for an extra kick, or mild for a more mellow flavor.
- Swap orecchiette for another short pasta if preferred, such as shells or penne.
- Leftovers can be reheated in a skillet with a splash of water or olive oil.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 590
- Sugar: 3g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 50mg
